Lemongrass Roast Chicken

Lemongrass Roast Chicken
Photo by Alan Richardson

Ingredients

  • 4-½ tsp. fish sauce
  • 1 tsp. chile paste
  • 2 Tbs. granulated sugar
  • 1 Tbs. finely chopped garlic
  • 2 cloves garlic
  • 1 Tbs. crushed red pepper flakes
  • 2 Tbs. fresh lime juice, with pulp
  • + 12 more ingredients
    • 2 Tbs. finely chopped shallots
    • 2 Tbs. finely chopped fresh ginger
    • 1 Tbs. vegetable oil
    • 2 Tbs. finely chopped fresh cilantro
    • 1 Tbs. soy sauce
    • ½ cup finely chopped lemongrass (3 or 4 stalks)
    • 1-½ tsp. kosher salt
    • 2 Thai bird chiles or other hot fresh chiles, cored and seeded
    • ¼ cup water
    • ¼ cup fish sauce
    • 4 Tbs. granulated sugar
    • 1 whole chicken (3 to 4 lb.), rinsed and patted dry

In a nonreactive dish large enough to hold the chicken, combine all but 2 Tbs. of the lemongrass with all of the shallots, garlic, fish sauce, soy sauce, red pepper flakes, salt, and sugar. Add the chicken and turn it to coat, tucking some of the marinade underneath its skin. Pour any excess mari...

View full recipe at Fine Cooking

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